Recipe for Honduran Tamales
2 1 / 2 lbs. corn meal
15 cups water
1 large onion
1 red or green chile,
1 2 / 3 cups lard
salt and pepper
in a skillet, melt the lard, saute onion and chile over medium heat,
cover the skillet and cook about 10 minutes.
Allow to cool and liquefy, then strain the mixture.
Apart in a large pot, place the flour, gradually dissolve in water,
add salt and pepper and onion mixture and chile.
Place the pot on the fire, over medium heat, move the dough constantly.
Bring to a boil, add the remaining lard (melted), simmer for about 5 minutes.
Set it aside to cool.
Meat preparation (recado)
2 lbs. pork or chicken
1 / 2 lb. prepared dough
1 large tomato
1 large onion
5 cloves garlic
1 sweet green or red chile, minced
1 / 2 tazade tomato paste, dissolved in water
1 tsp achiote
cumin, salt and pepper to taste
Cut the meat into 2 inch pieces
Blend the tomatoes, onion, garlic and chile. With this mixture is marinated pork (chicken), add the cumin, salt and pepper, prepared dough, achiote and tomato paste. All this is cooked so the meat is tender .
2 cups cooked rice
2 cups stuffed olives
3 potatoes, cooked diced
1 can peas
1 / 2 cup chickpeas
1 cup raisins
20 banana leaves (or foil)
If you want to wrap the tamales with banana leaves, boil until you catch a black color and then clean them and remove the veins of the leaves and try to cut into squares, but if they crack or break when wrapping tamal use another sheet on top, in case you do not find banana leaves Use foil, just cut them the size of a sheet of bond paper or on the size of the tamales.
Leaves are arranged. in the center of the sheet or foil is put a tablespoon of dough, the size you like a tamale, made a hole, a piece of pork (chicken) with dough mixture( recado) and place the other ingredients as follows:
1 piece of potato, 1 tbsp of peas, 1 or 2 olives, 1 tps. raisins, 2 tbsp rice, 2 or 3 chickpeas. Fold the sheet is wrapped tamal, repeat the same procedure until all the dough, and they are ready to cook.
At the bottom of the pan, a lid, then put enough leaves and place the tamales in layers. Cover with water. Cook on high for 30 to 45 minutes.
More about Honduras Food
More about Honduras